FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Perl your spuds and boil until soft, then mash when ready to serve.

Chuck your onions in a small pan and gently sweat for around 5 minutes until soft, allow to cool slightly ,add them to a small food processor until blitzed.

Add the egg, mince beef , cream and Brad crumbs to a large metal bowl or mixing bowl, add seasoning, mix well with a spatula to combine then roll into small balls, I made 31.

Pop into fridge for 10.

In a large heavy fry pan, add the oil , get the pan hot and add the meat balls, fry all over on a low heat for around 8-10 mins, remove from pan.

Add flour to the pan and scrape the bottom, gently whisk in the stock and then the wine, bring to boil and reduce slightly, add the jelly and stir through.

Heat the peas, serve with the mash and a blob of jelly and some gravy.